Mini Pumpkin Bundt Cakes

5 from 1 vote

These Mini Pumpkin Bundt Cakes are almost too cute to eat! They're easy to make, adorable and perfect for the fall season.

Prep Time10

Cook Time20

Decorating Time15

Total Time45

Course: Desserts

Cuisine: American

Keyword: bundt cakes, cake mix, pumpkin

Servings: complete mini pumpkin cakes

Calories: 161kcal

Author: Lois

Equipment

Ingredients

1 14.25 ounce vanilla cake mix plus all the ingredients listed on the back of the box
½ cup orange candy melts
½ cup chocolate candy melts
½ cup white frosting
3 pretzel sticks
Assorted sprinkles

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees. Prepare mini bundt pan with a generous coating of nonstick spray.
In a large mixing bowl, whisk or beat together the cake mix, plus the ingredients required on the box. Divide evenly between the mini bundt pan.
Bake 15-20 minutes, or until a toothpick comes out clean or with a few crumbs.
Remove from oven, then let sit in pan about 10 minutes before removing to a wire rack to cool completely.
Once cooled completely, slice off any excess from the bottom of each cake to ensure they are flat.
To assemble, flip a cake over cut side-up on a flat surface, then place another cake cut side-down on top. Try your best to line up the design of the bundt ridges.
For the candy melt coating, melt the orange and chocolate candy melts in two separate bowls according to package directions, stirring until smooth. In a separate bowl, melt the white frosting 15-30 seconds in the microwave, or until smooth and more liquidy.
Drizzle each assembled pumpkin with a separate color, allowing to drip down the sides. Sprinkle quickly with desired sprinkles, then place a pretzel stick in the center as the "stem."
Allow to set about 15 - 30 minutes.

Video

Notes

This recipe will make 6 mini bundt cakes but then you stack the cakes on top of each other to make the “pumpkin” so it’s really THREE cakes total you’re making.

Nutrition